Grape varieties: 100% Sagrantino from 4 different clones and one massal section.
Exposure: Sagrantino –north/south
Altitude: Between 450 and 500 meters
Growing system: spurred cordon, integrated production, planted in 2005
Type of soil: Montegiove is situated geologically on the “Tuscan nappe”, where the upper argilloscistic layer is
penetrated by the intermediate silty-marly layer. This gives rise to very varying soil types ranging from calcareous clay
and silt of sedimentary origin to sandy clay, red soil and sub-alkaline medium limestone. The estate covers 1200 ha
comprising a multitude of different soil types, thus allowing the different grape varieties to be planted only at the most
suitable sites with respect to soil type, microclimate and sun exposure.
Harvesting method: Hand picked into 20 kg boxes, graded and selected in the vineyards
Vinification: Each vineyard was vinified separately after a soft destemming and gentle transfer of the crushed berries
into stainless steel vats (30 hl). Alcoholic fermentation for approximately 7 days at temperature below 28 °C, with
pumping over and delestage at decreasing intensity. After the alcoholic fermentation a period of maceration on the skins
of 22 days. Gentle pressing followed by natural malolactic fermentation in stainless steel vats. The wine has been
clarified by racking and gently filtered upon final assembly.
Ageing methods: First pour barriques and tonnaux for 24 months, medium toasted French Sessile oak from: Bercé,
Troncais, Fontaineblau and Haguenau. Barrel staves seasoned for 24 and 36 months.
Fining: 24 months in bottle.
Tasting notes: Dark red colour. Enjoyable toasted aromas. Intense fruited plum, cream and cherry flavour. Structured
tannins. Imposing and overwhelming personality. This wine is suited for long ageing.
Analysis: Alc. 14,84 % Vol; total acidity: 5,22 g/l; total dry extract 36,0 g/l; reducing sugars 4,8 g/l
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Castello di Montegiove
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